Tagliatelle with tomato-smoked salmon cream sauce

Step 1/9

• 200 g jarred sun-dried tomatoes

Drain the tomatoes, reserving some of the oil.

Step 2/9

• salt

• large pot

Heat a large pot of salted water over medium-high heat.

Step 3/9

• cutting board
• knife

Peel and mince garlic and roughly dice drained sun-dried tomatoes.

Step 4/9

• frying pan
• cooking spoon

In a frying pan, heat some of the reserved tomato oil and add diced tomatoes. Fry for approx. 2 min.

Step 5/9

• 250 g tagliatelle

Add tagliatelle to the pot of salted water and cook al dente, according to package instructions.

Step 6/9

• 200 g smoked salmon

• cutting board
• knife

Cut smoked salmon into thumb-sized pieces. Add salmon and garlic to the frying pan with the tomatoes and fry for approx. 2 min. more.

Step 7/9

• 200 g heavy cream
• ½ lemon (juice)

• citrus press

Add heavy cream and lemon juice to the frying pan.

Step 8/9

• 1 tsp powdered vegetable broth
• pepper
• nutmeg

Add powdered vegetable broth to the sauce, reduce heat to medium-low, and cook for approx. 10 min. more. Season to taste with pepper and nutmeg.

Step 9/9

• basil for garnish

• sieve

Strain tagliatelle and transfer to plates. Serve with tomato-smoked salmon cream sauce and garnish with basil. Enjoy!

Enjoy your meal!